Viking Cooking Class

Dan and I did not have dinner with our group, but instead joined 10 other guest at Viking’s Kitchen Table for a cooking class. We were all assigned our jobs of chopping, dicing, mashing, mixing and zesting. The Executive Pastry Chef taught us how to make merengue and we each had to use the pastry bag. My little tiny snowman came out pretty good for never ever holding a pastry bag. The first course was Dan’s precisely diced Salmon Tartar, followed by Duck Breast and carrot purée. Dessert was chef’s meringues placed on raspberry sauce, covered with cream and fruit. The welcome sparkling wine was followed by different wines to match the three courses. Being able to keep our aprons and hats, we proudly wore them to the lounge and our staterooms.
Sadly, I was not in the restaurant to photograph everyone’s food. The mushy ice cream was all that was left when they remembered to take photos.Read more